My life has been crazy busy with the move to my new office and school ending. Spring sure brings lots of transition. So I have been a little behind on taking photos of foods and writing super duper awesome blog posts for you. But I don’t want to leave you hanging so here is another oldy but goody. This is still one of our favorites. In fact I think we will eat this tonight!!
Enjoy!! Here is the old post – again with Liesl looking so little!! Crazy!
Faster than delivery Pizza!! Polenta Gone Greek!
Remember way back when I posted about Mexican style polenta recipe? Well, even if you don’t remember, I do and here is another version.
We love polenta, and it soooooo beautifully lends itself to any flavors. So this evening Polenta Gone Greek!!
Polenta cooks very quickly so this is a frequent choice when we are hungry and not very patient. The pizza guy could not get here any faster, for real!
Polenta – GONE GREEK
3 cups water
1 cup polenta (dried corn meal polenta not the kind from a tube!)
2-3 cups fresh spinach
2 tomatoes chopped
4 oz feta cheese (more for sprinkling)
1/4 cup black olives
1/2 cup white beans like great northern or cannelini
Balsamic vinegar for splashing on top!
Boil water, add polenta and stir like crazy then turn to low as it gets thick.
Add everything else! Stir, turn off and cover for 15 minutes
Serve and pour balsamic vinegar on individual servings. I like lots of vinegar!!!
|stir stir stir – it gets thick fast – then quickly turn it to low|
|toss everything in! and stir stir stir!|
|it gets thicker and thicker – oh and I put some walnuts in this one!|
|I put a little vinegar in the whole pot then add more to the individual servings|
|What is this you ask? This is polenta after it sits in the fridge overnight. I like to slice it up then heat it up in a skillet for breakfast the next day. Great with some green eggs!!!|